Washington: Restricting the amount of salt or sodium chloride in food can lower the risk of cardiovascular morbidities, concluded researchers.Dieter Klaus and colleagues said that people whose intake of dietary sodium chloride is in excess of 6 g per day increase their risk of cardiovascular morbidities and hypertension.
By successively lowering the NaCl content of industrially processed foods by 40 percent to 50 percent, people`s daily salt intake would be lowered to 5 to 6 g per day per head of population.The study appears in the current issue of Deutsches Arzteblatt International. ANI
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